Savory Grilled Pork Belly Skewers
These savory, glazed pork belly skewers are a highly profitable street food delight. Perfectly grilled to a golden char, they offer a rich, slightly sweet flavor.
These saucy grilled pork belly skewers are incredibly appetizing and a favorite in street food markets. The secret lies in a balanced marinade of Tianjin chili sauce, soybean paste, sweet bean sauce, and Chu Hou paste, thinned with a splash of beer for depth. They are finished with a sprinkle of seasoning and fresh green onions, resulting in a non-greasy, savory bite that is both fragrant and flavorful.
Ingredients
- 500 g pork belly
- 10 g Tianjin chili sauce
- 5 g soybean paste
- 10 g sweet bean sauce
- 8 g Chu Hou paste
- 20 ml beer
- 1 tbsp dry seasoning powder
- 2 stalks green onions
Instructions
- 1Prepare the sauce base
Begin by adding 10g of Tianjin chili sauce into a clean metal mixing bowl as the base for your marinade.
Tip: Ensure your bowl is clean and dry before starting to mix the sauce components. - 2Add the soybean paste
Incorporate 5g of soybean paste into the bowl with the chili sauce. This adds a savory depth and saltiness essential to the flavor profile.
Tip: Using a consistent measuring spoon helps keep the flavor profile balanced across batches. - 3Combine aromatics and thin the sauce
Add 10g of sweet bean sauce and 8g of Chu Hou paste to the bowl. Pour in a splash of beer to thin the mixture, then stir thoroughly until the sauce is well combined and smooth.
Tip: Beer acts as a tenderizer and adds a subtle, malty sweetness that complements the rich bean pastes. - 4Add the final seasoning
Finish the sauce by sprinkling the dry seasoning powder over the mixture. Stir well to ensure the powder is fully incorporated into the liquid base.
Tip: The dry seasoning provides the final flavor note; ensure it is evenly distributed for consistent taste. - 5Slice the pork belly
Take the pork belly slab and slice it into pieces approximately 0.3 to 0.4cm thick. Halve these slices to make them ready for skewering.
Tip: Slicing while the pork belly is slightly chilled can make it easier to get uniform, thin cuts. - 6Assemble the skewers
Thread the sliced pork belly pieces onto wooden skewers. Ensure the slices are arranged neatly to ensure even grilling.
Tip: Soaking your wooden skewers in water for 30 minutes before use can help prevent them from burning on the grill. - 7Brush with savory sauce
Once the pork belly skewers are grilled and have begun to turn a golden color, use a brush to evenly apply the prepared sauce mixture. This adds a savory, fragrant, and slightly sweet flavor to the meat.
Tip: Apply the sauce only after the pork has developed some color to ensure the flavors set perfectly.
